Friday, November 11, 2011

Best seitan so far

By Tracy

I kneaded it more than usual, and let it simmer at a lower heat than before. The texture was much firmer. Sliced and crumbed, then crisped very fast in the pan. The flavourings this time (just a pinch of each) were dried sage and thyme.

See this earlier post for how to make seitan.

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